Recipe Background
Fried Lasagna offers a crispy, cheesy spin with global flair, perfect for culinary adventurers.
The first time I made Fried Lasagna was right after a spontaneous trip to Italy. It wasn't just an adventure of taste but a turning point in my cooking journey. I remember wandering through Bologna’s narrow streets and chatting with a local chef over a dish of classic lasagna. Inspired, I wanted to bring a piece of Italy back home, but with a twist that felt truly my own. My pantry always has Italian cheese and Panko breadcrumbs, and these became the building blocks for what I now consider a love letter to both tradition and creativity.
Back in my kitchen, I began experimenting. The transition from traditional lasagna to its crispy, fried cousin felt like an audacious stride forward. Folding each noodle with ricotta and seasoning brought flashbacks of that lively Italian kitchen. Freezing the bundles was a trick I'd picked up from a street vendor—ensuring they hold their shape before hitting the fryer. My culinary mentor had often stressed the importance of letting flavors mingle and textures contrast, so adding both marinara and Alfredo sauces was a natural move. Each dip into the sizzling oil felt like an homage to the bold ladies who fearlessly cooked with me abroad.
This dish came together not just as a memory of a trip, but as a celebration of curiosity in the kitchen. Knowing when to change tradition while respecting its roots made this lasagna sing in its unique voice. I hope it inspires that same bold step into the unfamiliar for you.
Ingredients
- 20 lasagna noodles uncooked
- 1 (32-ounce) carton whole milk ricotta cheese
- 2 1/2 cups Italian cheese blend shredded and divided
- 2 cups part-skim mozzarella cheese shredded
- 6 large eggs beaten and divided
- 4 teaspoons Italian seasoning divided
- salt to taste
- oil for deep-fat frying
- 2 1/2 cups panko breadcrumbs
- 1 (24-ounce) jar marinara sauce warmed
- 1 (15-ounce) jar Alfredo sauce warmed
Directions
- Line a baking sheet with parchment paper.
- Cook the lasagna noodles to al dente according to the package directions.
- Drain the noodles. If desired, cut the ribboned edges off the noodles and discard or save for another use.
- In a large bowl, combine the ricotta, 1 1/4 cups of the Italian cheese blend, the mozzarella, 2 of the eggs, 3 teaspoons of the Italian seasoning, and the salt.
- Spread 1/4 cup of the ricotta mixture on each noodle, then fold each into thirds starting with a short side.
- Place the folded noodles on the prepared baking sheet seam-side down.
- Freeze the noodles until firm, about 1 hour. This helps it keep its shape and stops it from opening while frying.
- In an electric skillet or deep fryer, heat the oil to 375 degrees F.
- In a shallow bowl, mix the breadcrumbs, 2/3 cup of the Italian cheese blend, and the remaining Italian seasoning.
- Place the remaining eggs in a separate shallow bowl.
- Dip the firmed noodles into the eggs, then into the crumb mixture, patting to help the coating adhere. Repeat for each of the noodles.
- Fry the noodles in bundles, turning once, until golden brown, about 8-10 minutes per batch.
- Serve the fried lasagna with the marinara, the Alfredo, and the remaining Italian cheese blend.
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